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Metabolite pattern derived from Lactiplantibacillus plantarum: fermented rye foods and in vitro gut fermentation synergistically inhibits bacterial growth
Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland; Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, Turku, Turku, Finland; Afekta Technologies Ltd., Kuopio, Finland.ORCID iD: 0000-0003-1587-8361
Umeå University, Faculty of Medicine, Department of Odontology.
Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.
Umeå University, Faculty of Medicine, Department of Odontology. (Aa-gruppen)ORCID iD: 0000-0002-8069-8263
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2022 (English)In: Molecular Nutrition & Food Research, ISSN 1613-4125, E-ISSN 1613-4133, Vol. 66, no 21, article id 2101096Article in journal (Refereed) Published
Abstract [en]

Scope: Fermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health properties, but mechanistic evidence is lacking. We aimed to identify a metabolite pattern reproducibly produced during sourdough and in vitro colonic fermentation of various whole-grain rye products and how it affects the growth of bacterial species of potential importance to health and disease.

Methods and results: We used Lactiplantibacillus plantarum DSMZ 13890 strain, previously shown to favour rye as its substrate. Using LC-MS metabolomics, we found seven microbial metabolites commonly produced during the fermentations, including dihydroferulic acid, dihydrocaffeic acid, and five amino acid metabolites, and stronger inhibition was achieved when exposing the bacteria to a mixture of the metabolites in vitro compared to individual compound exposures.

Conclusion: Our study suggests that metabolites produced by LAB may synergistically modulate the local microbial ecology, such as in the gut. This could provide new hypotheses on how fermented foods influence human health via diet–microbiota interactions.

Place, publisher, year, edition, pages
John Wiley & Sons, 2022. Vol. 66, no 21, article id 2101096
Keywords [en]
Probiotics, Nutrition, Rye bran, fermentation, lactobacilli, metabolites, microbiota, rye
National Category
Nutrition and Dietetics Medical Biotechnology (with a focus on Cell Biology (including Stem Cell Biology), Molecular Biology, Microbiology, Biochemistry or Biopharmacy)
Research subject
Nutrition
Identifiers
URN: urn:nbn:se:umu:diva-198585DOI: 10.1002/mnfr.202101096ISI: 000842344400001PubMedID: 35960594Scopus ID: 2-s2.0-85136471943OAI: oai:DiVA.org:umu-198585DiVA, id: diva2:1687090
Funder
Swedish Energy Agency, P244-220-1VinnovaAcademy of Finland, 321716Academy of Finland, 334814Swedish Research CouncilEU, Horizon 2020, 754412Available from: 2022-08-12 Created: 2022-08-12 Last updated: 2022-12-30Bibliographically approved

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Hedberg, MariaJohansson, Anders

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